Austrian Sweet Cheese Crepes Baked in Custard Reviews

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users rating4/4

A great recipe -- it's a Christmas Eve tradition at my home. I have been making this recipe for years but do not make the apricot caramel sauce -- for the most part, I don't find it's necessary. I have substituted dried cherries and dried cranberries for the apricots and loved the flavors. I also use half and half instead of milk for the custard which works well.
I love the crepe recipe as well -- and think the best crepes are those that have been prepared with soda water or sparkling mineral water - the crepes handle much better and bake better with the filling and custard.

Delicious! Made it with craisins and the ikea orange/elderberry jam instead of the currants and apricots and it was fantastic! Not too heavy, wonderful combination of flavors. I used Alton Brown's crepe recipe off of the food network since it is the best crepe recipe I have ever found and always turns out. I also halved the recipe and it fits great in an 8" square pan. Definitely a keeper.

Made this exactly as the recipe instructed for New Year's brunch. Was not all that impressed with the apricot caramel; flavors didn't work for me. Everyone else raved though. Baking the crepes in custard had excellent results, and the dish looked beautiful with the crepe sliced and layered. Would try again without the sauce and maybe with dried cranberries instead of currants.

This is one of those super quick recipes that is to-die for. I used another crepe batter recipe, but any reliable crepe will work here. I served this dish at a 60th birthday party, and people went nuts over it. I used the apricot caramel sauce, and home-made vanilla ice cream. It's a wow dish.

Whenever I make this, people go nuts over it. It's also an easy recipe to break down; do the crepes, layer between parchment and refrigerate or freeze, tightly sealed. I substitute snipped dried cherries or cranberries for the currants and I always strain the apricot caramel sauce. I think it's an absolutely incredible dish and it's great at a brunch as well. Don't skip the sauce! Oh, I've also soaked the dried fruit in Grand Marnier before.

I have made this dish for Easter brunch for the past three years. It is divine! I would love to make it with fresh currants, but I can never seem to find these in New Jersey. Great for a true apricot lover.